Herbed Breakfast Hash

Ingredients :

• 1 chopped onion

• 1 chopped red bell pepper

• 3 cloves ( plus more ,if you like garlic as much as I do), minced

• 1 tsp. chili powder

• 1 1/2 cups low-sodium vegetable broth

• 2 lb potatoes, you can use red quartered potatoes I like to use baby potatoes for salads

• 1 1/2 cups fresh sweet corn kernels (cut from 3 ears)

• 1 medium zucchini, halved longwise and sliced

• 1 cup grape or capellini tomatoes, halved

• 1/3 cup chopped fresh herbs, such as basil, dill, parsley

Sea salt and black pepper, to taste

Instructions:

1.In a large skillet cook onion, bell pepper, garlic, and chili powder over medium heat 3 to 4 minutes, stirring occasionally and adding vegetable broth, 1 Tbl. at a time, as needed to prevent sticking. Add potatoes and 1 cup of the broth. Cover and cook 10 - 15 minutes or until potatoes are almost tender (don’t overcook).

2.Add corn, zucchini, and the remaining broth; cook 5 minutes or until tender. Stir in tomatoes and herbs. Cook for 1 minute, season with salt and black pepper.

Note: This lovely salad can be served warm or at room temperature. Great addition to breakfast or brunch, great as a lunch salad, or for dinner as a side dish.